Ingredients

• about 1 pound (14 oz) ground beef (80/20)
• 2 tablespoons olive oil
• 2 sesame seed burger buns
• 1/4 cup finely chopped onion
• 1/4 head iceberg lettuce, shredded
• 2 American cheese slices
• 2 large dill pickles, sliced
• 1 cup mayonnaise
• 2 teaspoons white wine vinegar
• 2 teaspoons yellow mustard
• 1 1/2 teaspoons onion salt
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon paprika
• a pinch black pepper
• to taste salt

Equipment

• Large skillet
• Small mixing bowl
• Parchment paper
• Spatula
• Serrated knife

Instructions

1. Make the special sauce first: in a small bowl, stir together the mayonnaise, white wine vinegar, mustard, onion salt, garlic powder, paprika, and a pinch of pepper until smooth and evenly colored. Cover and chill at least 30 minutes so the flavors meld and taste less raw.
2. Season the ground beef lightly with salt and pepper, then divide into 4 equal balls (about 1/3 cup each). Set each ball on a square of parchment paper and press flat into a thin 6-inch circle, since thin patties cook fast and get those crispy edges.
3. Heat the olive oil in a large skillet over high heat until shimmering. Working in 2 batches so the pan stays hot, cook the patties 1 to 2 minutes per side until lightly charred and cooked through. Keep the cooked patties warm while you finish the rest.
4. Slice each bun crosswise into three layers (top, middle, bottom) so you have a club-style triple decker. Lightly toast the cut sides in a dry pan or toaster until golden, which keeps them from going soggy under the sauce.
5. Build the first layer: spread special sauce on the bottom bun, then add chopped onion, shredded lettuce, a cheese slice, one patty, and a few pickle slices.
6. Add the middle bun layer, spread on more sauce, then top with onion, lettuce, pickles, and the second patty. Finish with a little more sauce, set the bun lid on top, and serve right away while everything is hot.